In the pursuit of processed food-free dinners, the goal for the week is for meals made with as many fresh ingredients as possible. We’ve been eating out a lot lately, so sometimes it’s good to switch gears and re-capture those intimate family meal times at home.
Of course, TASTE should never be compromised in healthy cooking…or else why would you do it?!
First up this week is Creamy Cauliflower Bisque. This is adapted from a recipe out of Dr. Junger’s Clean book. It’s a bit chilly today in SO CAL so this seemed appropriate. Overall, this is quite a simple preparation with only a few steps and ingredients.
(To speed things along, measure out the spices and set them aside + cut and chop vegetables ahead of time).
Creamy Cauliflower Bisque
1 Head of Cauliflower
1 Onion, peeled and chopped
2 Carrots, chopped
½ tsp Turmeric
1 tsp Ground Cumin
1 tsp Curry powder
3 Cups of Organic Chicken (or Vegetable) Broth
1 Cup of Water
1 Cup of Rice or Unsweetened Nut Milk (i.e. Almond)
Pre-heat oven to 450 degrees F. Slice and steam cauliflower until tender (about 10 minutes). Place on baking sheet w/ sliced carrots and onions, roasting until tender (about 20 to 25 minutes.) Remove and set aside to cool. Add roasted vegetables to blender in small batches with broth, water, milk, turmeric, cumin and curry. Puree until smooth. Cover and Cook pureed soup approximately 8–10 minutes or until warm. Season with salt and pepper and serve!
No Comments